Food Uses of Whole Oil and Protein SeedsEdmund W. Lusas, David R. Erickson, Wai-Kit Nip The American Oil Chemists Society, 1989 - 401 pages Abstract: This collection of proceedings from a conference on food uses of whole oil and protein seeds discusses the role of whole plant seeds in the world's diet. Topics include: production, availability, and varieties of soybeans; uses of soybeans; uses of peanuts; food uses of coconuts, tropical nuts, and palm fruits; food uses of cottonseed kernels, sunflower seeds, peas, lentils, and chickpeas; and nutrition progress in vegetable protein diet societies. |
Table des matières
Preface | 1 |
Principles of Soymilk Production | 40 |
Change and Growth in the Soymilk Industry | 87 |
Production and Uses of Soybean Tempeh | 102 |
Production and Uses of Soybean Sauces | 118 |
Miso Preparation and Use Also Hot | 131 |
Food Uses of Soybeans | 148 |
Manufactured Peanut Products and Confections | 171 |
Processing and Utilization of Sesame Seed | 218 |
Uses of Common Dry Field Beans | 231 |
Uses of Pulses in West Asia and North Africa | 253 |
Preparation and Uses of Legumes | 281 |
World Uses of DomesticallyProduced Dry Field | 305 |
Food Use of Tropical Nuts and Palm Fruits | 331 |
Control of Antinutritional and Toxic Factors | 344 |
Nutrition Progress in Vegetable Protein | 372 |
Food Uses of Glandless Cottonseed Kernels | 191 |
Preparation and Uses of Confectionery | 205 |
Vegetarianism in the United States of America | 395 |
Expressions et termes fréquents
Africa amino acids beany flavor blanching boiled cake calcium carbohydrate Cereal Chem chickpeas clean coconut color Composition consumed consumption contain cooking cooled cotyledon countries cowpea crop defatted dehulling developed diet dishes dried dry beans eaten edible enzyme faba beans fat soy flour fatty acids fermentation fiber Food Sci fried full fat glandless cottonseed kernels gossypol grinding groundnut heat hulls Ibid inactivated increased ingredients Japan legumes lentils lipoxygenase meal meat mixed mixture moisture mold Nutr nutritional value nuts oilseeds oligosaccharides packaging palm peanut butter peas pigeon pea plant prepared protein content pulses regular soy sauce removed rice miso roasted salt seed coat sesame seed snack soaking soup soy protein soy sauce soybeans soymilk soymilk production steam storage sugar sunflower sunflower kernels Table tannins tempeh temperature tion tofu toxic trypsin inhibitor varieties vegetable vegetarian vitamins whole soybeans